Peaches and Cream Sheet Cake

Raise your hand if you spend too much time on Instagram. Anyone out there have their hand up? Full disclosure, I have both up right now… Even though that defies the laws of what would be necessary to continue typing this post… Let’s just say they’re raised in spirit.

Like, seriously.

Because I LOVE me some Instagram.

But in this case we might qualify my mild Instagram addiction as a good thing because it’s exactly where the inspiration for this cake came from. This cake wasn’t on the docket for this year’s fall baking, not even anywhere near it. Not this cake specifically, not a sheet cake, not even something with peaches. I had my little list all neatly made up and ready to go when BAM. This roasted plum sheet cake from Ful-Filled hit my feed like a 10 pound brick… if being hit by a 10 pound brick felt like a stroke of genius. Ok, maybe not my best metaphor, but you get the gist.

Bella’s inspiration came from a shortcake gone sheet cake (say that three times fast) and girl, I am so here for it! Don’t get me wrong, desserts that come in individual serving sizes that don’t need to be sliced, diced or waited on for a socially appropriate time to gather everyone and eat (read: I’m not patient when it comes to dessert) are great, but I’m equally here for a minimal, single sheet pan dessert, too. No searching for that one perfectly sized plate or a magically way to cover a dozen cupcakes without messing up the decorations… Yeah, I could get used to this.

And with peach season in full swing here in the Willamette Valley, it was just too good of an opportunity to pass up a peaches and cream inspired sheet cake.

What’s to love about this cake? How about a dense, moist almond cake base, fluffy whipped cream and more rich, caramelized peaches than your taste buds can handle? And, bonus points: It all comes together in less than an hour. How do you like them… peaches?!

Peaches and Cream Sheet Cake

This sheet cake is every bit as tasty as it is easy to make! This cake is made with a dense but moist almond cake base, fresh whipped cream and rich caramelized peaches. It may just be my favorite summer dessert of all time!

Author:The Simple, Sweet Life

Prep Time:15 minutes

Cook Time:25 minutes

Total Time:40 minutes

Yield:20 slices 1x

Category:Dessert

Cuisine:American

Scale

Ingredients

For the almond sheet cake:

2 cups all purpose flour

2 cups sugar

1 tsp baking powder

1 tsp salt

1/4 tsp baking soda

1 cup unsalted butter

1 cup milk

2 eggs

1/2 cup sour cream

1/2 tsp almond extract

For the caramelized peaches:

4 medium-sized peaches, sliced into wedges

4 tbsp unsalted butter

1/4 cup brown sugar

Pinch of cinnamon

For the whipped cream:

2 cups heavy whipping cream

1 tsp vanilla extract

Instructions

Combine the first five ingredients for the sheet cake in a large bowl and gently whisk until combined. In a small saucepan, combine the butter and milk and cook until the butter has melted and the mixture is warm. Whisk the milk/butter mixture into the dry ingredients, stirring until just combined. In a small bowl, whisk together the eggs, sour cream and almond extract. Whisk the eggs/extract/sour cream mixture into the batter until just combined. Pour the batter into a large parchment paper-lined and greased baking sheet (15″x10″). Bake at 375F for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.

While the cake bakes, combine the brown sugar and butter for the caramelized peaches in a large saucepan over medium heat. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the peaches and cinnamon and continue cooking until the peaches are tender and the sauce has caramelized (about 5 minutes).

In a large bowl, combine the heavy whipping cream and vanilla extract and beat on high until stiff peaks form. Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches (don’t worry if they’re still a little warm, but make sure they’re not hot). Serve immediately.

Notes

This dessert is best served immediately after it’s been assembled. If you want to make it ahead, simply make the cake, caramelized peaches and whipped cream and wait to assemble it until you’re ready to serve.

This cake is very dense and moist, and is best served at room temperature.

I am Instragram addict too. In fact, I am trying to wane myself from it. But this Peach Sheet cake, I think I cannot wane myself from. It looks so moist and delicious. ANd it is just perfect for summer.